This is what I'm munching on now.

I use slabs of onions rather than thin slices. I don't want them to
disappear. I want to eat them!

The recipe doesn't call for carrots and potatoes, but what good is pot
roast without them? I put them in for the last hour. This roast makes
fabulous gravy!

http://i6.tinypic.com/16m54zr.jpg
http://i6.tinypic.com/16m55hg.jpg
http://i6.tinypic.com/16m57ns.jpg
http://i6.tinypic.com/16m58bc.jpg
http://i6.tinypic.com/16m58rd.jpg

Christine Dabney made this pot roast the same night I did. She's got
pictures, too.


* Exported from MasterCook *

On Again, Off Again Pot Roast

Recipe By :Margaret Fox (Cafe Beajolais Cookbook)
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chuck roast -- at room temperature
1 teaspoon salt
freshly ground black pepper
3 cloves garlic -- minced
2 yellow onions -- peeled and thinly
sliced

Rub salt, pepper and garlic into chuck roast and place in a Dutch oven.
Cover with the onions.
Cover and place in a 350°F oven for 1 hour.
Remove cover and bake for 1 more hour
Replace top and bake for 1 more hour.

Source:
"Chris Dabney in rec.food.cooking"
- - - - - - - - - - - - - - - - - -
-

In article . com>,
"Damsel in dis Dress" > wrote:

> This is what I'm munching on now.
>
> I use slabs of onions rather than thin slices. I don't want them to
> disappear. I want to eat them!

I often just quarter onions for pot roasts and braises. :-)
Or get small ones and do them whole.

>
> The recipe doesn't call for carrots and potatoes, but what good is pot
> roast without them? I put them in for the last hour. This roast makes
> fabulous gravy!

Carrot, yes, but alas, no spuds! :-(
Maybe yams... but usually onions, mushrooms (whole), carrots and savoy
cabbage or large bok choy.

>
> http://i6.tinypic.com/16m54zr.jpg

I WANT that pot!
I have a dutch oven but I like that one better. :-)

> http://i6.tinypic.com/16m55hg.jpg

Nice size onions!

> http://i6.tinypic.com/16m57ns.jpg

Browned... Sweet!

> http://i6.tinypic.com/16m58bc.jpg

You peel the carrots? <G>
I do if they are old but fresh ones I just scrub really well.
Maybe I'm just lazy, but I never thought good fresh carrots
needed peeling???

> http://i6.tinypic.com/16m58rd.jpg

Oh man that looks good!

>
> Christine Dabney made this pot roast the same night I did. She's got
> pictures, too.
>
>
> * Exported from MasterCook *
>
> On Again, Off Again Pot Roast
>
> Recipe By :Margaret Fox (Cafe Beajolais Cookbook)
> Serving Size : 4 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 1/2 pounds chuck roast -- at room temperature
> 1 teaspoon salt
> freshly ground black pepper
> 3 cloves garlic -- minced
> 2 yellow onions -- peeled and thinly
> sliced
>
> Rub salt, pepper and garlic into chuck roast and place in a Dutch oven.
> Cover with the onions.
> Cover and place in a 350°F oven for 1 hour.
> Remove cover and bake for 1 more hour
> Replace top and bake for 1 more hour.
>
> Source:
> "Chris Dabney in rec.food.cooking"

Sounds simple, and delish'.
I'd add just a bit of grated ginger, but only because I've started using
fresh ginger a lot wherever I use fresh garlic as they really do
compliment each other...
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

I love your step by step pictures. It makes it more interesting.

"Damsel in dis Dress" > wrote in message
ups.com...
This is what I'm munching on now.

I use slabs of onions rather than thin slices. I don't want them to
disappear. I want to eat them!

The recipe doesn't call for carrots and potatoes, but what good is pot
roast without them? I put them in for the last hour. This roast makes
fabulous gravy!

http://i6.tinypic.com/16m54zr.jpg
http://i6.tinypic.com/16m55hg.jpg
http://i6.tinypic.com/16m57ns.jpg
http://i6.tinypic.com/16m58bc.jpg
http://i6.tinypic.com/16m58rd.jpg

Christine Dabney made this pot roast the same night I did. She's got
pictures, too.


* Exported from MasterCook *

On Again, Off Again Pot Roast

Recipe By :Margaret Fox (Cafe Beajolais Cookbook)
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chuck roast -- at room temperature
1 teaspoon salt
freshly ground black pepper
3 cloves garlic -- minced
2 yellow onions -- peeled and thinly
sliced

Rub salt, pepper and garlic into chuck roast and place in a Dutch oven.
Cover with the onions.
Cover and place in a 350°F oven for 1 hour.
Remove cover and bake for 1 more hour
Replace top and bake for 1 more hour.

Source:
"Chris Dabney in rec.food.cooking"
- - - - - - - - - - - - - - - - - -
-

On Tue, 04 Jul 2006 14:50:51 -0500, OmManiPadmeOmelet
> wrote:

> In article . com>,
> "Damsel in dis Dress" > wrote:
>
> > I use slabs of onions rather than thin slices. I don't want them to
> > disappear. I want to eat them!
>
> I often just quarter onions for pot roasts and braises. :-)
> Or get small ones and do them whole.

For this recipe, the onions act as kind of a moisturizer for the beef.
Sliced works best in this case, I do believe.

> > http://i6.tinypic.com/16m54zr.jpg
>
> I WANT that pot!
> I have a dutch oven but I like that one better. :-)

Got it for $3 at a yard sale! I was stunned. And happy!

> > http://i6.tinypic.com/16m55hg.jpg
>
> Nice size onions!

That was only one onion. It was enormous!!

> > http://i6.tinypic.com/16m57ns.jpg
>
> Browned... Sweet!

Yeah, but not yummy enough to eat yet!

> > http://i6.tinypic.com/16m58bc.jpg
>
> You peel the carrots? <G>
> I do if they are old but fresh ones I just scrub really well.
> Maybe I'm just lazy, but I never thought good fresh carrots
> needed peeling???

I peeled THOSE carrots. If you saw them, you'd peel them, too. If
I'd had a vegetable scrubber, I'd have just done that, but you go with
what you've got.

> > http://i6.tinypic.com/16m58rd.jpg
>
> Oh man that looks good!

It is! I'm slowly picking at a cold hunk of the roast and a pile of
onions (I set fire to the microwave oven and killed it a couple nights
ago). Just plain yummy!

Carol

On Tue, 04 Jul 2006 20:36:08 GMT, "pfoley" >
wrote:

>I love your step by step pictures. It makes it more interesting.

Thank you. I'm having fun doing that way, too!

Carol